After seeing the needs of the people affected by the northeast coast 's largest Atlantic hurricane on record, the Oklahoma Pork Council jumped at the opportunity to provide help and support.

The Pork Checkoff program's event trailer traveled to the East Coast last week to assist in feeding victims of Hurricane Sandy. To help with the relief effort, okPORK sent not only monetary support but also volunteer support. Kristin Alsup, a communications specialist at okPORK, spent three days with a volunteer crew cooking and serving food in Brick, N.J.

"The event trailer, a mobile kitchen equipped with grills and cooking supplies, traveled to New Jersey to offer assistance serving pork products to those in need," said Conley Nelson president of the National Pork Board. "This is just another way pork producers demonstrate that they care for people and their communities."

Producers spent the first two days serving pork loins and brat patties at the Ocean County YMCA in Tom's River, N.J. The remainder of the week was spent in collaboration with Operation BBQ Relief at the Brick Township Police Athletic League in Brick, N.J. A total of 9,000 servings - 200 boneless loins, 306 boneless half loins, 64 cases of brat patties and two cases of Italian sausage grillers - were distributed over the course of the week to New Jersey residents. Extra pork product was donated to Operation BBQ Relief for continued distribution in Brick, N.J.

To read more of this story click here. To see pictures on okPORK's Facebook, click here.

Prep Time: 5 minutes, Cook Time: 30 minutes

Ingredients

1 pound pork tenderloin
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard

Cooking Directions

Combine all ingredients but tenderloin; coat tenderloin well with sauce. Roast in 375 degrees F oven for 20-27 minutes, basting occasionally, until meat thermometer registers 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice thinly to serve. Serves 4.

Nutrition

Calories: 208 calories
Protein: 23 grams
Fat: 3 grams
Sodium: 143 milligrams
Cholesterol: 63 milligrams
Saturated Fat: 1 grams
Carbohydrates: 25 grams
Fiber: 0 grams

Glazed ham with pecan crust  
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes

Ingredients

10 pound bone-in fully-cooked ham
2 cups apple cider
1 cup brown sugar
1 tablespoon Dijon-style mustard
1 1/2 cups pecans, finely chopped

Cooking Directions

Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham in baking dish and pour cider over. Roast in oven, basting with cider every 30 minutes for a total cooking time of 2 1/2 hours (about 15-18 minutes per pound), or until thermometer registers 140 degrees.

Meanwhile, in bowl, combine brown sugar, mustard and pecans.

Remove ham from oven during the last 40 minutes and firmly pat the sugar pecan mixture all over the ham. Return to oven and continue roasting until crust is brown and ham is done. Slice and serve with sauce. Some of the topping falls into the sauce, making it the perfect accompaniment to ham.

Makes 20 to 25 servings.

Nutrition

Calories: 382 calories
Protein: 26 grams
Fat: 25 grams
Sodium: 1387 milligrams
Cholesterol: 71 milligrams
Saturated Fat: 7 grams
Carbohydrates: 13 grams
Fiber: 1 grams

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, OPC promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit www.okpork.org or call 1.405.232.3781.